A blend of bold spices, underlined by a hint of paprika-inspired smokiness, make this dip absolute perfection. With garlic, fennel and oregano, this seasoning becomes the ideal vehicle for anything you can think of, from pasta and meat dishes to a veggie sauté.
Uses: Mix 1 tablespoon with 1/4 cup olive oil and let set for half an hour to allow the herbs and spices to soften. A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good. Try it in a tossed salad with tomatoes, olives, red onion and grilled chicken or drizzled on warm Italian bread.
Directions The night before you plan to serve the dish, coat pork loin liberally with Smoky Italian Bread Dip; the entire loin should be covered. Place seasoned loin in a gallon-sized zip-lock bag and pour in the bottle of white balsamic vinegar; refrigerate overnight. The next day, when you are ready to cook, preheat the oven to 350°. Place loin in the roasting pan with the marinade juice and cook for 1 hour, or until slightly pink inside. Remove from oven and cover with foil; let rest for 15 minutes. Pour pan drippings over loin, slice and serve.